Delicious Game Day Beef Stew
Turn game day into a cozy, flavorful feast with this hearty and *Delicious Game Day Beef Stew*. Packed with tender, seared beef chuck roast, vibrant vegetables like carrots, celery, and russet potatoes, and simmered in a rich, tomato-infused beef broth, this stew is the perfect crowd-pleaser for any sports gathering or family dinner. Fresh herbs like thyme and parsley elevate the flavor, while a touch of frozen peas adds a pop of color and sweetness. Easy to prepare yet deeply satisfying, this one-pot wonder comes together in just over two hours, filling your kitchen with irresistible aromas. Serve it piping hot with crusty bread, and watch everyone come back for seconds! Ideal for game days, chilly evenings, or anytime comfort food calls, this beef stew is a touchdown for any occasion.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.25 cup all-purpose flour
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 garlic cloves
- 3 medium carrots
- 3 celery stalks
- 4 medium russet potatoes
- 2 tablespoons tomato paste
- 4 cups beef broth
- 2 bay leaves
- 3 fresh thyme sprigs
- 1 cup frozen peas
- 0.25 cup parsley
Instructions
Pat the beef chuck roast dry with paper towels and cut it into 1-inch cubes. Season with salt and black pepper.
Place the flour in a large zip-top bag. Add the beef cubes to the bag and shake until well coated with flour.
Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add half of the beef cubes and sear for about 2-3 minutes on each side until browned. Remove the beef to a plate and repeat with the remaining beef, adding more olive oil as needed.
Reduce the heat to medium and add the diced onion to the pot, cooking for 4-5 minutes until softened. Mince the garlic cloves and stir them into the onions, cooking for an additional minute until fragrant.
Peel the carrots and potatoes, then chop them along with the celery into bite-sized pieces. Add the chopped vegetables to the pot, stirring to combine.
Push the vegetables to one side of the pot and add the tomato paste to the empty space. Cook the tomato paste for 1-2 minutes, stirring to develop its flavor before mixing it into the vegetables.
Pour in the beef broth, scraping the bottom of the pot to deglaze and release any browned bits. Return the browned beef cubes to the pot.
Add the bay leaves and thyme sprigs to the stew. Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 90 minutes, stirring occasionally.
After 90 minutes, stir in the frozen peas and cook for an additional 10 minutes. Adjust salt and pepper to taste.
Remove the bay leaves and thyme sprigs. Garnish the stew with freshly chopped parsley before serving warm. Enjoy!
Nutrition Facts
Calories |
3717 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.8 g | 274% | |
| Saturated Fat | 78.5 g | 392% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 6849 mg | 298% | |
| Total Carbohydrate | 248.3 g | 90% | |
| Dietary Fiber | 34.3 g | 122% | |
| Total Sugars | 39.3 g | ||
| Protein | 213.4 g | 427% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 519 mg | 40% | |
| Iron | 41.4 mg | 230% | |
| Potassium | 8941 mg | 190% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
